Mobile Food Food Recipes On Your Mobile Device

28Jun/16Off

Avocado Corn Salad

INGREDIENTS

  • 1 cup cut corn, fresh or frozen
  • 1 tablespoon vegetable oil
  • 2 tablespoons water
  • 1 teaspoon ground cumin
  • 1 pinch cayenne or 1 pinch red pepper flakes
  • 1 avocado
  • 2 tablespoons fresh lime juice
  • 1/2 medium red bell pepper
  • 2 tablespoons minced red onions
  • salt
  • 1 dash hot pepper sauce
  • chopped fresh cilantro

DIRECTIONS

  1. In a large skillet, add corn, oil, water, cumin, and cayenne or red pepper flakes.
  2. Over medium heat, cook, covered, for 5 minutes or until the corn is tender.
  3. Uncover and continue to cook for a few minutes to evaporate the excess moisture.
  4. Set skillet aside to cool.
  5. Slice the avocado in half lengthwise and remove the pit.
  6. Peel the avocado and chop into 1/2 inch pieces and place in a large bowl.
  7. Add in the lime juice and stir.
  8. Chop the bell pepper into 1/2 inch pieces and add to the bowl.
  9. Add the red onion and cooked corn; stir to combine.
  10. Add salt and hot pepper sauce to taste.
  11. Sprinkle fresh chopped cilantro on top.
  12. Serve immediately or chill, then serve.
28Jun/16Off

New England Creamy Rice Pudding

INGREDIENTS

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 2 beaten eggs
  • 2 cups cooked rice
  • 1 tablespoon butter
  • 1 teaspoon vanilla
  • 1/2 cup raisins (optional)
  • 1 dash nutmeg ( to taste)

DIRECTIONS

  1. Combine sugar, constarch, and salt in saucepan, add milk.
  2. Cook over medium heat, stirring constantly, until thick and bubbly (8 minutes), cook one more minute.
  3. Temper eggs by briskly whisking small spoons of hot milk mixture into eggs (best done in a small heavy bowl).
  4. Whisk egg mixture into milk mixture.
  5. Add rice, raisins, butter and vanilla.
  6. Let stand 10 minutes.
  7. Stir gently, spoon into dessert dishes and sprinkle with nutmeg.
28Jun/16Off

Scottish Cream Crowdie With Raspberries

INGREDIENTS

  • 1/3 cup rolled oats
  • 1 cup heavy cream
  • 1/3 cup confectioners' sugar
  • 1 teaspoon vanilla
  • 1 cup raspberries ( other berries would work fine here)

DIRECTIONS

  1. Toast the oatmeal in a 400°F oven for 8 to 10 minutes. Let cool.
  2. Beat the cream until it is soft, not stiff. Add and gently beat in the sugar and vanilla.
  3. Fold in the cooled oatmeal and raspberries. Put into a serving dish, cover and chill. Enjoy!
28Jun/16Off

Holiday Cheesecake

INGREDIENTS

  • 1 1/4 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 5 tablespoons melted butter
  • 4 (8 ounce) packages cream cheese, at room temperature
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 4 eggs
  • 2 teaspoons vanilla
  • 1 cup sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

DIRECTIONS

  1. In bowl, combine cracker crumbs, sugar and melted butter till combined. Press into bottom and a little up the sides of a 10 inch spring form pan.
  2. Bake in a 325 degree oven 10 minutes; set aside.
  3. For the filling, beat cream cheese with mixer till smooth with sugar. Add zest and juice; beat till smooth. Beat in eggs, one at a time till completely incorporated; add vanilla.
  4. Bake in a 325 degree oven for an hour and fifteen minutes to an hour and a half, or till filling is nearly set in the middle of cheesecake when shaken gently.
  5. For topping, beat sour cream and sugar with vanilla till smooth with spoon. Then carefully spread evenly over the baked cheesecake.
  6. Bake in a 325 degree oven ten to fifteen minutes, or till topping is nicely baked with cheesecake.
  7. Cool fifteen minutes, then cut around edges with sharp knife, cool thirty minutes and remove from spring form.
  8. When completely cooled cover with plastic wrap and chill 24 hours before serving.
  9. Chill leftovers.
28Jun/16Off

Little Almond Cakes

INGREDIENTS

  • 4 eggs
  • 175 g caster sugar ( 3/4 cup)
  • 200 g ground almonds
  • 1 fresh lemon rind, finely grated
  • 75 g self raising flour ( 1/2 cup)
  • 100 g of good quality chocolate, broken into squares.
  • icing sugar, to dust

DIRECTIONS

  1. Preheat oven to 180 degree C.
  2. Line a 12 cup muffin tray with paper liners, or use a patty cake tray with approx.
  3. 18 holes and line with paper liners.
  4. Beat the eggs and sugar with an electric beater until mixture thickens to the consistency of thickened cream.
  5. Fold in the ground almonds, lemon rind and flour.
  6. Spoon the mixture into the cases.
  7. Press one square of chocolate into the centre of each cake so the the chocolate is completely surrounded by the batter.
  8. Bake for 20-25 minutes.
  9. Cool and dust with sugar to serve.
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